The Lunch Lady is a foodie at heart with a quest to share delicious, simple, wholesome food with anyone who wants to be inspired.

Sunday, January 22, 2012

Spaghetti with Peas and Spinach

This dish is very much like any other Pantry Pasta dish I make. Meaning: throw in what you have.

I had a package of bacon, frozen peas, some baby spinach, fresh basil, a roma tomato, and a couple of mini mozzarella balls leftover from New Year's Day.

And I had a very hungry bunch of boys to feed for lunch.

I love my cast iron pan. If ya don't have one, ask for one for your birthday or Christmas. It's a great investment and cooks veggies and meat beautifully.

Heat and boil water for your pasta. I like to use brown rice pasta because we try to avoid wheat most of the time in our house.

I start with heating my cast iron pan and cooking about 4 slices of bacon, cut in half, till crispy. Set aside on a paper towel and add a chopped onion to the still hot pan full of bacon grease.

Once the onions are well on their way to done-ness, add the frozen peas and a fresh garlic clove that's minced. Season with salt and pepper and a bit of italian seasoning.

Cook the spaghetti while your stuff is sauteing.

Meanwhile, chop up a roma tomato, some fresh organic baby spinach, and a few leaves of fresh basil.

Plate the spaghetti in a deep dish and cover with the tomato, spinach, basil, and mozzarella balls. Cover the ingredients with the hot onion mixture. Crumble and add the bacon. Toss it all and season with salt.

1. Cook spaghetti2. Cook bacon. Set aside on a paper towel and add a chopped onion to the still hot pan full of bacon grease.3. Add minced garlic and peas. Saute.4. Meanwhile, chop tomato, spinach, and basil.5. Plate the cooked spaghetti and top with tomato, spinach, basil, and mozzarella balls. Add hot onion mixture and season to taste.6. Crumble bacon and toss the pasta. Top with cheese.